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PostPosted: Fri Dec 19, 2014 1:15 pm 
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I did a lamb shoulder the other night in the WSM. First time with the Auber and it wouldn't budge past 194 (I foiled after about 5 and a half hours but maybe I didn't wrap tightly enough).

Also noticed that the water pan was only about 1/3rd full at the end of the cook. Pre-fan it used to be almost full. Meat was still juicy and it probed like butter but it was an interesting result. I wonder if pellet cookers are a bit similar? I definitely wouldn't want to cook without a water pan if there is some kind of fan in there based on my results.


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PostPosted: Fri Dec 19, 2014 1:32 pm 
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Beaver wrote:
i would advise not to unfoil the lamb as it will drop in temp due to evaporation and essentially add a few hours to your cooking time.
@275 i would cater for 10 hours and possibly take it as high as 210 (lamb can take it)
if its ready earlier then just esky it but from experience its not worth trying to rush things with hungry people or serving up unfinished food.


I'll keep that in mind for the cook.

Have you ever tried a straight cook on a lamb should without foiling it?

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PostPosted: Fri Dec 19, 2014 1:35 pm 
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Yep
Turns out well but you loose all that lovely rendered fat ;)

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PostPosted: Fri Dec 19, 2014 1:39 pm 
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Beaver wrote:
Yep
Turns out well but you loose all that lovely rendered fat ;)


I hear ya, last time i made a kick ass gravy with all the left overs drippings.

Hence why everyone wants pulled lamb for xmas.

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PostPosted: Fri Dec 19, 2014 4:15 pm 
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BigBadGus wrote:
edgy wrote:
In the yoder... I generally do them for 18 hours at 225


Woah, long time there.

I found after my last attempt 9 hours was more than enough.

How big are these lamb shoulders you're cooking?



about two kilos mate, they've generally been the suffolk lamb.

I am a really big fan of the time at temp approach... but then again it is also a big difference 225 and 275.

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PostPosted: Fri Dec 19, 2014 6:28 pm 
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BigBadGus wrote:


Have you ever tried a straight cook on a lamb should without foiling it?



Yep.. The last one I did! It was bone in.. Awesome bark, but yeah I love the drippings, still got a fair bit at resting, but if your gonna pull it, definitely foil for more drippings and more volume of most meat.. The external extremities get a bit dryer, especially if the deboned shank meat is still around..

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